Saigon Beef Pho (Phở Bò Sài Gòn)

Name: Saigon Beef Pho (Phở Bò Sài Gòn)
Total time: 32400 s
Yield: Serves 6 servings
Ingredients: 2.2 lbs rice noodles (bánh phở) (1 kg); 3.3 lbs beef bones (1.5 kg); 10.5 oz beef sirloin (for rare beef) (300 grams); 10.5 oz beef brisket (300 grams); 1.1 lbs beef meatballs (500 grams); 5.3 oz beef fat (150 grams); 1/2 oz black cardamom pods (15 grams); 1/3 oz cinnamon sticks (10 grams); 1/4 oz star anise (7 grams); 1/4 oz fennel seeds (7 grams); 1/8 oz cumin seeds (3 grams); 6 whole cloves; 1/2 teaspoon whole black peppercorns; 1 1/2 teaspoons ground black pepper; 1 1/2 tablespoons sugar (20 grams); 1 1/2 tablespoons salt (20 grams); 1 tablespoon rock sugar (15 grams); 1 teaspoon MSG (5 grams); 1 oz ginger (25 grams); 3 small yellow onions; 1 oz shallots (25 grams); 1/2 tablespoon fish sauce; 10.5 oz mixed fresh herbs: sawtooth herb, Thai basil, mint, etc. (300 grams); 1.8 oz green onions (50 grams); 1 red chili pepper; 7 oz bean sprouts (200 grams); 4 tablespoons hoisin sauce; 4 tablespoons chili sauce (sriracha or similar); 2 tablespoons chili oil (sa tế)

Huỳnh Phát @HuynhPhat69

I was inspired by the “Phở Bò Tái Xối” recipe from @RoseTruong (Link: https://cookpad.wasmer.app/vn/r/3985625). I’ve made a few small changes to the ingredients and toppings. Thank you!
The pho I’m sharing today captures the spirit of Saigon: rich, aromatic, and full of character.
The broth is naturally sweet from simmered beef bones and fragrant with toasted spices. Tender rare beef, flavorful brisket, and chewy beef meatballs are nestled in silky rice noodles, all topped with hot broth. Serve with fresh herbs, a few slices of chili, a squeeze of lime, and sauces so everyone can customize to their taste.
Though homemade, this pho is made with care, effort, and the true flavor of Saigon.

Huỳnh Phát @HuynhPhat69

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Ingredients

Prep: 2 hours - Cook: 7 hours

Serves 6 servings

2.2 lbsrice noodles (bánh phở) (1 kg)
3.3 lbsbeef bones (1.5 kg)
10.5 ozbeef sirloin (for rare beef) (300 grams)
10.5 ozbeef brisket (300 grams)
1.1 lbsbeef meatballs (500 grams)
5.3 ozbeef fat (150 grams)
1/2 ozblack cardamom pods (15 grams)
1/3 ozcinnamon sticks (10 grams)
1/4 ozstar anise (7 grams)
1/4 ozfennel seeds (7 grams)
1/8 ozcumin seeds (3 grams)
6whole cloves
1/2 teaspoonwhole black peppercorns
1 1/2 teaspoonsground black pepper
1 1/2 tablespoonssugar (20 grams)
1 1/2 tablespoonssalt (20 grams)
1 tablespoonrock sugar (15 grams)
1 teaspoonMSG (5 grams)
1 ozginger (25 grams)
3small yellow onions
1 ozshallots (25 grams)
1/2 tablespoonfish sauce
10.5 ozmixed fresh herbs: sawtooth herb, Thai basil, mint, etc. (300 grams)
1.8 ozgreen onions (50 grams)
1red chili pepper
7 ozbean sprouts (200 grams)
4 tablespoonshoisin sauce
4 tablespoonschili sauce (sriracha or similar)
2 tablespoonschili oil (sa tế)

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Steps

Prep: 2 hours - Cook: 7 hours

1

Toast the pho spices: 1/2 oz black cardamom pods, 1/3 oz cinnamon sticks, 1/4 oz star anise, 1/4 oz fennel seeds, 1/8 oz cumin seeds, 6 whole cloves, and 1/2 teaspoon whole black peppercorns. Toast until fragrant. (Toast the cardamom until it puffs up.)
Char 1 oz ginger, 1 oz shallots, and 2 small onions. Remove the burnt skins after charring.
Place all these spices and aromatics in a cloth bag and tie it closed.
2

Soak and rinse the beef bones in salted water. Blanch them in boiling water with a splash of vinegar to clean. Blanch the brisket in boiling water with salt, white wine, and smashed ginger to remove odors. Simmer the beef bones in 3 liters (about 3.2 quarts) of water. When boiling, add the brisket and beef meatballs. Season the broth with 1 tablespoon rock sugar, 1 1/2 tablespoons salt, 1 1/2 tablespoons sugar, and 1 teaspoon MSG. Bring to a boil, then reduce to a gentle simmer.
3

After 30 minutes, skim off any foam from the broth. Lower the heat to medium-low and add the spice bag. Simmer for 2 more hours, then remove the brisket. Add the beef fat and continue simmering the bones and spice bags for another 3 hours. Throughout cooking, add boiling water as needed to keep the broth at 3 liters (about 3.2 quarts). Before turning off the heat, add 1/2 tablespoon fish sauce to the broth.
4

Prepare the pho garnishes: sawtooth herb, Thai basil, mint, green onions, thinly sliced onion, chili, and bean sprouts. Wash and set aside. Prepare hoisin sauce, chili sauce, and chili oil for serving.
5

Once the brisket and beef meatballs are cooked, soak them in a bowl of water for about 15 minutes to keep the meat from darkening. When ready to serve, slice the brisket and meatballs. Thinly slice the raw beef and arrange on a plate. Prepare the rice noodles and a few eggs (optional).
6

When serving, bring the broth to a boil. For each bowl, blanch about 5.3 oz (150 grams) of rice noodles and some bean sprouts in hot water (about 160-175°F/70-80°C) for 15 seconds. Arrange the raw beef, brisket, meatballs, and some beef fat (if desired) on top. Ladle hot broth over the noodles to cover and cook the beef. Top with sliced onion, chopped green onions, and a sprinkle of black pepper. Serve with fresh herbs, hoisin sauce, chili sauce, and chili oil. If you like, crack an egg into a bowl and pour hot broth over it to lightly cook the egg for serving.